This Cherry Tomato & Pesto Pasta recipe is the kind of dish that proves simplicity can be sensational.
Ready in just 20 minutes, it combines fresh cherry tomatoes, fragrant garlic, and zesty pesto into a rich, rustic sauce that clings beautifully to linguini.
20-Minute Cherry Tomato Pesto Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large sauté pan – for cooking sauce and mixing pasta
- 1 garlic crusher – for crushing fresh garlic
- 1 colander – to drain pasta
- Measuring spoons – for accurate pesto and vinegar measurement
Ingredients
- 12 ounces linguini or pasta of your choice
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1½ pounds cherry tomatoes halved
- 3 cloves garlic minced or crushed
- 1 tablespoon balsamic vinegar
- 4 to 6 tablespoons prepared pesto adjust to taste
- Sea salt to taste
- Freshly ground black pepper to taste
- ½ cup reserved pasta cooking water as needed
Instructions
- Boil the Pasta: Fill a large pot with water, salt it generously, and bring it to a rolling boil. Add the linguini and cook according to the package directions until al dente. Just before draining, scoop out about ½ cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.
- Sauté the Onion: In a large sauté pan set over medium heat, warm the olive oil. Once heated, add the chopped onion and cook for about 2–3 minutes, stirring occasionally, until softened and translucent.
- Simmer the Tomatoes: Add the halved cherry tomatoes to the pan. Cover with a lid and let them cook undisturbed for about 2 minutes. Once they begin to soften, remove the lid, stir in the minced garlic and balsamic vinegar, and continue to cook for another 8–10 minutes. Stir occasionally, allowing the tomatoes to break down and release their juices, creating a rustic, sauce-like consistency.
- Add the Pesto: Turn the heat to low and stir in 4 to 6 tablespoons of pesto, depending on your taste preference. Mix thoroughly until the pesto is evenly distributed and the sauce is rich and fragrant.
- Combine Pasta with Sauce: Add the drained linguini to the pan with the tomato-pesto mixture. Toss gently but thoroughly to coat the pasta evenly. If the sauce feels too thick, gradually add a bit of the reserved pasta water until the desired consistency is reached.
- Season and Serve: Taste and adjust seasoning with sea salt and freshly ground pepper as needed. Serve immediately while hot, optionally garnished with fresh basil, grated cheese, or extra pesto.
Notes
- Pesto Options: Use store-bought pesto for convenience, or make your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil. Vegan pesto works beautifully here too.
- Pasta Choices: While linguini works wonderfully, you can substitute spaghetti, penne, or even gluten-free pasta based on your dietary needs.
- Add-Ins: Feel free to enhance this recipe with extras like sautéed spinach, roasted red peppers, or grilled zucchini for added texture and nutrition.
- Make it Vegan: To keep this dish fully plant-based, use a dairy-free pesto and skip any cheese garnish.
- Storage Tip: Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
The magic lies in the quick sauté of cherry tomatoes, which burst into a naturally sweet, sauce-like consistency—no canned tomatoes or lengthy simmering required.
Nutritionally, this pasta is plant-forward and full of health-conscious perks.
With 14g of protein and 5g of fiber per serving, it’s both filling and balanced.
Thanks to the olive oil and pesto, it’s also rich in heart-healthy monounsaturated fats and low in saturated fat, making it a lighter alternative to cream-based pastas.
The dish’s vegetarian-friendly profile, minimal prep, and use of pantry staples make it perfect for everyday cooking or easy meal prep.
It’s satisfying without being heavy—ideal for busy weeknights or casual entertaining.
Must-Have Tools for Perfect Results
Large Saute Pan
A wide sauté pan is essential for building the sauce, allowing the tomatoes and aromatics to cook evenly and concentrate their flavor. It’s also roomy enough to mix the pasta directly into the sauce, reducing cleanup and improving texture.
Large Pot for Boiling Pasta
This pot ensures your linguini has plenty of space to cook without sticking. It’s a kitchen essential for all kinds of pasta, rice, or bulk boiling tasks like blanching vegetables.
Pasta Strainer or Colander
Draining pasta quickly and efficiently is key to maintaining the perfect al dente texture. A sturdy colander is indispensable for any pasta-based dish, and can double as a rinsing tool for vegetables or grains.
Garlic Crusher
A garlic crusher helps release the oils and aroma of garlic more effectively than chopping. It saves time and ensures a smooth, even flavor throughout the dish, making it a small but mighty tool in any kitchen.
Measuring Spoons
Precision matters—especially for flavorful elements like pesto and vinegar. Measuring spoons help keep proportions consistent, ensuring the perfect balance of acidity, fat, and seasoning every time.
Chef’s Secrets for Pasta Perfection
The real secret to this pasta lies in letting the cherry tomatoes do the heavy lifting.
Cooking them gently with the lid on allows them to steam and burst naturally, creating a luscious, almost jammy sauce without the need for canned tomatoes or cream.
Be patient during this stage—don’t rush the tomatoes; their natural sweetness and acidity will balance beautifully once fully softened.
Another tip: always reserve some of the pasta cooking water.
Its starchy quality is the key to creating a silky, cohesive sauce that clings to every strand of linguini.
And when it comes to pesto, quality matters. Use a fresh, vibrant pesto with real basil and olive oil—whether homemade or store-bought—for the best flavor.
Finally, toss the pasta in the sauce off the heat to prevent the pesto from turning bitter, keeping the herbs fresh and fragrant.
Serving Ideas for Delicious Enjoyment
This pasta is a versatile main course that pairs well with light, crisp sides.
For a balanced meal, serve it alongside a simple arugula salad tossed with lemon vinaigrette or a plate of roasted vegetables like zucchini, bell peppers, or asparagus.
If you’re hosting, garlic bread or focaccia makes a great addition for soaking up any leftover sauce.
To enhance the Italian flair, top the dish with a sprinkle of grated Parmesan or Pecorino Romano cheese.
For a protein boost, consider adding grilled shrimp, sautéed mushrooms, or crispy chickpeas on top.
Whether served warm for dinner or at room temperature as a pasta salad-style lunch, this dish is flexible enough for weeknights, meal preps, or easy entertaining.
Smart Storage and Reheating Tips
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
To maintain its freshness, allow it to cool to room temperature before storing. When reheating, add a small splash of water, vegetable broth, or olive oil to help loosen the sauce and prevent the pasta from drying out.
Warm it over low heat on the stovetop or microwave in short bursts, stirring between each interval.
While this dish is best enjoyed fresh, it holds up well for lunch the next day.
However, it’s not ideal for freezing due to the delicate texture of the tomatoes and pasta.
If you’re prepping ahead, consider storing the cooked pasta and sauce separately, combining just before serving to preserve the best texture.
Frequently Asked Questions Answered Clearly
1. Can I use a different type of pasta?
Absolutely! While linguini works well for this dish, other shapes like spaghetti, penne, fusilli, or even whole wheat and gluten-free varieties also pair wonderfully with the tomato-pesto sauce. Just be sure to cook the pasta al dente to prevent it from getting mushy when mixed into the sauce.
2. How do I make this recipe vegan?
To make this recipe fully vegan, simply use a plant-based pesto (many store-bought versions are now dairy-free) and skip any optional cheese garnish. The rest of the ingredients are naturally vegan-friendly.
3. Can I add protein to this dish?
Yes! This pasta serves as a great base for added protein. Try grilled chicken, shrimp, or even tofu for extra heartiness. For plant-based options, roasted chickpeas, white beans, or sautéed mushrooms are excellent choices.
4. What if my tomatoes aren’t sweet?
If your cherry tomatoes are a bit too acidic or bland, you can add a small pinch of sugar during cooking to bring out their sweetness. Choose ripe, plump tomatoes for the best results.
5. Is it okay to use store-bought pesto?
Yes—store-bought pesto is perfectly fine and convenient for quick meals. Just look for one with fresh ingredients like basil, olive oil, garlic, and real cheese (or nutritional yeast for vegan versions). If you have time, homemade pesto will give you a fresher, more personalized flavor.
